Banana Crepes with Chocolate Drizzle
A decadent but necessary component of any PEI holiday! Treat yourself!
• 1 ½ cups self-raising flour
• ¼ cup sugar
• ¼ tsp salt
• 2 tsp butter, melted
• ¼ tsp vanilla
• 1 ½ cups milk
• 2 eggs
• ½ Tbsp butter
• 1 ½ Tbsp milk
• 1 Tbsp cocoa
• 2 Tbsp confectioners’ sugar
• 4 bananas
Preparation - Crepes
• Prepare crepe batter the day before.
• Sift the flour, sugar, and salt into a large bowl.
• In a small bowl, blend the milk, eggs, butter and vanilla.
• Add the milk mixture to the flour mixture and stir by hand until the batter is smooth.
• Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes.
• Pour ¼ cup of batter into the center of the pan and swirling to coat the bottom of the pan.
• Cook until it is set and has a little color and turn over.
• Set crepes aside to be used at a later time.
Preparation - Chocolate Sauce
• In a saucepan over low heat, melt the ½ Tbsp of butter.
• Stir in 1 ½ Tbsp of milk then add the cocoa and confectioners’ sugar.
• Keep stirring to make smooth and until heated.
• Set aside and keep warm.
• Heat griddle to 300 to 350 F.
• Place a crepe in your hand and place a row of thinly sliced banana down the middle, take one side of the crepe over the banana and roll to the other side and place on the griddle.
• Continue this procedure with the other 11 crepes and cook till lightly golden brown on one side then on the other side.
• Take the warm chocolate sauce and pour it into a squeeze bottle with a small opening in the cap for making your drizzle.
• Dust four plates with confectioners’ sugar. Once the crepes are brown and heated through, place three on each plate.
• With a back and forth motion, drizzle the chocolate sauce in an angle over the crepes, garnish with a few banana slices and another light dusting of confectioners’ sugar over the crepes.